knapplc wrote:Dry aged, but to be honest I rarely specify. I just get my meat from Sam's and I don't age it at home.

Do you do your own aging or do you have a butcher who sells aged meats?

There's a butcher nearby and also Smith & Wollensky. The bankroll isn't quite there to make the choice myself aside from a couple times per year, but business presents plenty of opportunities for the good stuff.